The few times I've baked there, it's been a pretty good experience. There's a full height proving cabinet, yeast works really well at altitude, the ovens have steam injectors, there are good mixers, a commercial fryer. In many ways much easier than baking at home, but probably not a patch on a good bakery.

We almost ran out of sugar in 2021 and Rothera sent us a bag of Tate and Lyle in break-glass-in-emerhency box on one of the early transit flights the following summer. That's still hanging in the galley. Cream also goes pretty quickly, and forget about eggs. But you only need "egg product" anyway.

The foods that tend to be avoided are pasta and beans, or really anything which has to be boiled. There's a massive pressure cooker but it's a pain to use and clean. It's also hard to brew coffee if you tend to use off-the-boil. The best you'll get is about 93 C. Espresso is fine as its pressurised anyway.